Whiteclover Restaurant

My wife and I enjoyed our stay at Spruce Point Inn. The location was great and the grounds were well kept. The Whiteclover restaurant was over-priced and the menu was too limited. The Stag restaurant on the other hand was very good.

This restaurant, tucked into the Spruce Point Inn, was very good. Service was outstanding and the ambience was nice, though there was a strong musty smell to the room, probably from the thick carpet. The prices were higher than we usually pay but the food was worth the extra treat.

We went to Whiteclover expecting a superb dinner, given its location and reviews. We were sadly disappointed. The biggest issue for the evening was the staff and service. "Indifferent at best, negligent at worst" would be the best summation. When we arrived, the dining room was virtually empty, but we were taken to a table with virtually no view (one of the biggest selling points of the restaurant on line). We asked to be reseated at a table that had a very good view, and were told that it was not possible. No one sat at the table for the entire evening, and the restaurant remained lightly filled the entire time. Despite that, our waitress was slow in virtually every step - taking drink orders, delivering drinks taking dinner orders, checking in during the meal etc. As we were having dessert (at 9pm) the staff apparently decided it was time to close, and signaled this to the patrons by turning on the air conditioning that was directly over our table. We got the point. Finally, for a restaurant of this supposed caliber, the wine list was limited and unimpressive. All in all, a disappointing experience. There are many good places in the Boothbay Harbor area to have dinner and the people there are generally polite, professional and interesting. They apparently hire only the disillusioned at Whiteclover.

We've dined a number of times at Whiteclover, but this particular time was enhanced by the pleasure of having Maria as our server. She was warm, attentive, professional, and a delight. The room is elegant, the glassware, gorgeous, the lighting, peaceful, and the jazz music tasteful and perfect. The views of the sunset are wonderful, but we especially love that there's no traditional decor here that places you in Maine - There's plenty of that just down the road in Boothbay Harbor. The menu and cocktails did not disappoint.

Excellent service. Food pretty good with the exception of the risottto cake (scallops plate) not quite a risotto. Excellent and fresh produces. A shame no champagne by the glass or at least half bottle for such a level of quality restaurant.

We went this year since our experience last year was great, five star and worth the pricey menu.. This year unfortunately was disapointing. The drinks and oysters were great but the entrees have gone down hill, The food was overcooked with little flavor and you could not find the lobster in the lobster dish. This may be the reason the room was half empty. Desserts and coffee were excellent. We hope they get their act back together since it was a great restaurant once.

This was a birthday dinner and our first time since the change from 88 to Whiteclover. We used to come every year and then skipped a few. I noticed right away the decor change from coastal elegance to a more of a Harvard Law vibe with dark velvet curtains and tartan rug. Our server was prompt, professional and friendly. I tried 3 different cocktails and wanted to love them but they were mostly super sweet and not extraordinary the way I had experienced in the past. We had the halibut and the tuna and the food was excellent. It was quiet and for the first time in forever I could dine out without getting a headache in the usual raucous environment of many popular restaurants today. We shared the flourless chocolate cake which was delicious and served as a lovely birthday dessert. Overall food and service were great. Drinks and decor could use a reset.

It was a beautiful resort and restaurant, it's just was so quiet and empty at the restaurant. We had to take a late reservation, but really no one was there. We could have had an earlier reservation. Also there was no music it was as quiet as a tomb..

The international staff used by Spruce Point Inn make a HUGELY POSITIVE difference. they are refined and DELIGHTED to work. They are not loud mouths blasting stupid "So what are we thinking tonight?" in your face. What a great experience!

While Whiteclover is expensive, it is what you might expect from an upscale resort. White linen tablecloths an napkins, fine silverware, an excellent staff, friendly, efficient, and helpful service, beautiful view.

The setting is beautiful and breathtaking on a remote bay. We wanted to really love this place but the food quality, while appearing to be gourmet level on the menu, both our fish dishes weren't all that great and not worth the high prices; my wife's halibut was served with some odd vegetables and unappetizingly prepared. There was almost no other diners in the dining room. The room was ominously and darkly decorated. As for service, there were bread plates and knives on the table, but no bread was served. We had to ask for it. Not cool for a pricey place like this.

My wife and I were at the restaurant last night to celebrate my 80th Birthday and everything was fantastic. We had a window table with a great view of sunset and the entire staff was great and our food was exceptional-they even sang Happy Birthday to me when my dessert came. I highly recommend Whiteclover!

The dining room is stunning. Beautiful and elegant, White Clover delivers delicious food with impeccable service. I was so delighted to discover this hidden gem of a restaurant in Boothbay Harbor. If you want an elevated dining experience, skip the other so-called-fancy on the water place and make a reservation at White Clover.

Our Waiter Dale was wonderful and the overall experience was much better than in past yearly visits. Being that we were once again staying at a residence on Spruce Point it was extremely convenient to have such a nice dining option.

With 7 in the group and lots of sharing, we all tasted several appetizers, mains and desserts. Every single food item was delicious and interesting. The lobster veloute and the burrata were exceptional starters. The scallops were a favorite main.